7. Can I make bread without salt?

Salt is of course very important in a dough.  There are several
proteins in flour that together form gluten during mixing.  Some of
these proteins are more soluble in salt water than fresh water.
Therefore, addition of salt helps to form a stronger gluten network.
Commercial bakeries often add salt at the very end of mixing because
it keeps the dough loose so that it will develop more quickly and
also does not inhibit the yeast during that brief period.  Bread,
however, can be made perfectly well without salt.

-Troy